Directions

Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.

Bring up sides of foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.

Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

All done! Now take a photo, rate it, and share your accomplishments!

Tips & Tricks

Utokia's Tips for Ginger Shrimp & Broccoli

Shrimp and broccoli bake with a ginger and garlic sauce in parchment packets.

Tiffany’s Tip for Easy Apple Crisp

See how to make an easy and delicious baked apple dessert.

Footnotes

Reynolds Real Moms™ Recipe Tips:

One of the benefits of cooking with Reynolds Wrap® Heavy Duty Aluminum Foil is customizing each packet. Best of all, you can write on the foil to keep track of each one.

Reviews 4

4 Ratings

cydney

11/3/2014

The veggies come out crisp and delicious. My kids devour this and it has become one of their favorites. I used ginger paste to make this even more simple. I serve this as a side with the Asian pork tenderloin on this site.

goldenparadox

4/27/2014

I had left-over carrots and mushrooms and needed to do something with them that was Asian in influence since I was serving sweet & sour chicken (of sorts). Turned out that I didn't have the snow peas or brown sugar, but it was light & tasty anyways. It was also very easy to make. Since I made in my toaster oven while my chicken baked, I had to do it in two batches. For the second batch, I just mixed the wet ingredients with the dry until I could pop them in to bake. I actually think that marinating the veggies in the liquid made it a little more flavorful. I will do this next time.